El Duende Swizzle

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This one requires some prep, but the results are worth it.

  • 2 oz Novo Fogo Chameleon Cachaça
  • 0.5 oz Giffard Apricot Liqueur
  • 0.5 oz sweet vermouth
  • 0.75 oz lemon juice
  • 0.5 oz cashew orgeat*
  • a pinch of salt

Combine all the ingredients in a swizzle or Collins glass and fill with crushed ice. Insert a swizzle stick halfway through the crushed ice, center the stick between palms and rub quickly to stir the contents. Top with a little more crushed ice then garnish with a few dashes of Peychaud’s bitters and a mint crown.

*Cashew orgeat:

  • 0.5 cup raw cashews
  • 1.25 cups hot water
  • a generous pinch of salt
  • 1.5-1.75 cups sugar (amount can vary as per recipe)
  • Optional: 1 shot of brandy

Blend all ingredients except the sugar on high. Strain through a cheesecloth or a fine mesh strainer. Measure the remaining liquid and add an equal volume of sugar. Whisk together. Include a shot of brandy if you want to keep the mixture longer than a month.

Recipe by Seth Sempere from Seattle, WA, and featured in Condé Nast Traveler.

Chameleon

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Our “Chameleon” expression marries the savory identity of our Silver Cachaça with the vanilla notes of our oak-kissed Barrel-Aged edition. It’s aged for one year in repurposed American oak barrels, just long enough to reach mixability peaks without losing its rainforest and sugarcane funk. A hazelnut nose is continued with sweet and spicy herbs in the palate and finished with lively citrus. From tiki drinks to stirred aperitifs, this versatile cachaça is the bartender’s friend.

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750 ml | 700 ml | 50 ml | 43% ABV

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